Table 2.
Concentrations of piperine in black pepper and its containing products
| Food | n | Piperine (mg/100 g) | Ref | |
|---|---|---|---|---|
| Mean a | Range | |||
| Black pepper (Piper nigrum L.) | 71 | 4418 ± 946 | 2531–8073 | This study |
| Curry, powdered | 30 | 28.0 ± 22.3 | 2.3–73.6 | |
| Curry, retorted | 18 | 3.4 ± 1.9 | 0.4–6.0 | |
| Noodle, instant | 36 | 4.3 ± 3.8 | 0.1–14.9 | |
| Noodle, cup | 53 | 4.2 ± 3.6 | 0.2–17.4 | |
| Fruit (P. longum) | – | 879 | – | (Santosh et al., 2005) |
| Root (P. longum) | – | 310 | – | |
| Fruit (P. nigrum) | – | 4500 | – | |
| Fruit (P. nigrum) | – | – | 3000–6000 | (Mukherjee, 2002) |
| Fruit (P. longum) | – | – | 600–1600 | |
| Black pepper power (P. nigrum) | 15 | 4970 ± 860 | 3760–6650 | (Ko, 1995) |
| Root (P. nigrum) | – | 790 | – | (Hu et al. 1996) |
aMean: average ± standard deviation